Razlike u nutritivnom sastavu Dalmatinskog i Istarskog pršuta s različitih obiteljskih poljoprivrednih gospodarstava u Republici Hrvatskoj

master's thesis

• Title (english): Differences in the nutritive composition of Dalmatian and Istrian prosciutto from different family agricultural holdings in the Republic of Croatia
• Author: Ivona Batinica
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2019-12-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Dalmatinski pršut tradicionalni je proizvod seoskih gospodarstava, bez dodanog konzervansa i aditiva. Istarski pršut je trajni suhomesnati proizvod od svinjskog buta bez nogice, kože i potkožnog masnog tkiva sa zdjeličnim kostima, suho salamuren morskom soli i začinima, sušen na zraku i bez dimljenja. Cilj ovog istraživanja je odrediti kemijski sastav Dalmatinskog i Istarskog pršuta (udjeli vode, pepela, bjelančevina, masti i soli) i udjel pojedinih masnih kiselina. Kemijski sastav i udjel pojedinih masnih kiselina su dosta slični između Dalmatinskog i Istarskog pršuta. Dobiveni rezultati za dalmatinski i istarski pršut su u skladu sa Specifikacijama i rezultatima istraživanja drugih autora.

Abstract (english)

Dalmatian prosciutto is a traditional product of rurable homesteads, with no preservatives and additives added. Istrian prosciutto is a durable, pig haunch cured meat without legs, skin and subcutaneous tissue with pelvic bones, dry brined with sea salt and spices, air-dried and without smoking. The aim of this research is to determine the chemical composition of Dalmatian and Istrian prosciutto (proportions of water, ash, protein, fat and salts) and the proportion of individual fatty acids. The chemical composition and proportions of fatty acids are quite similar between Dalmatian and Istrian prosciutto. The results obtained for Dalmatian and Istrian prosciutto are in accordance with the specifications and research results of other authors.

• Keywords: pršut; kemijska svojstva; nutritivna vrijednost
• Keywords (english): prosciutto; chemical properties; nutritional value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:822923
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-13 11:00:05